The midland journal. (Rising Sun, Md.) 1885-1947, 1887-12-02
Ladies' Department.
Pancakes in Variety.

err desired buckwheat cake is held
dear by the average American, and
from Thanksgiving morning until
early spring appears daily on the
break Buckwheat cakes
are generally raised with yeast, and
must be set to rise the night before
they are wanted. Into one quart OF
water stir a large spoonful of corn
meal, teaspoonful of salt, a gill of
yeast, and enough buckwheat flour
to make a thin batter. In the morn
ing add quarter of a teaspoonful OF
soda just before baking. If a cupful
of the batter is left, it may be used
instead of yeast in making the next
cakes. While the above is the man
ner in which they are generally made
very good buckwheat cakes can be
made by stirring into a quart Of sour
milk a large teaspoonful of soda, a
little salt, and buckwheat enough to
make thin batter; they should be
well beaten, and baked Immediately.
While buckwheat cakes come in for
greater share OF attention, other
varieties are never treated with in
difference.
Ordinary griddle cakes are usually
baked in small cakes and served
plain, leaving the sugar, butter, or
syrup to be added at the pleasure of
the partaker.
The purest and richest syrup is
made by dissolving sugar in the pro-
portion Of three pounds of sugar to
one pint Of water. Many persons
prefer the flavor Of syrup made of
Orleans sugar to that made of the
white.
Rice griddle cakes are very delic-
ious The rice is first cooked until
it is perfectly soft, and after it is
drained dry is mashed with a spoon
until the grains are we'll broken up.
For each cupful of rice take two
eggs, one pint of milk, one heaping
teaspoonful of baking powder,
one-half teaspoonful salt, and -four
enough to make a thin batter.
For hominy cakes take two cup
fuls of cooked hominy, and crush it
with q potato .masher until it is a
smooth mass. To this add one level
tea-spoonful of salt, TWO teaspoonful
of baking.powder, and one cupful of
-four. Stir together; then add BY
degrees one quart Of milk, and last
ly three well beaten eggs. Bake in
thin cakes. By using the ABOVE re-
ceipt, but taking breadcrumbs in
stead of hominy, another very nice
cake is made. The very driest OF
stale bread may be used. 1t should
be rolled or broken into small bits,
aud one-half of the quantity of milk
boiled and poured over it hot to
soften it.
Corn meal makes cakes dear to
every Southerher's heart. To one
quart of sweet milk add FIVE cupfuIs
of corn meal, one teaspoonful of salt
and six well-beaten eggs; no baking
powder. Batter for corn cakes needs
more eggs than other kinds. and
should be quite thin.
Very delicate and delicious cakes
are made by allowing two teaspoon
full of baking-powder and one half
teaspoonful of salt to one quart of
milk, and sufficient corn meal, mix
ing all into smooth. thin batter;
no eggs or butter are used for these,
The cakes bake quickly to a rich
deep brown, and are extremely tend.
err and light.
Graham cakes made in the same
way, and are very nice indeed.
Graham -four alone may be used,
but many persons prefer to use half
white and half Graham. When milk
is not at band, part water may be
used. adding one teaspoonful OF
melted butter for each cupful OF
water.
An old and excellent recipe copied
from an old MS. receipt-book is the
following: Eight eggs, one quart of
milk, eight ounces of -four, and one
teaspoonful of salt; beat the yolks
and whites separately until very
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